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Recipe by: nathalie
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See below ingredients and instructions of the recipe
1 tb Olive Oil 1 c Red Cooking Apple
2 c Fresh Broccoli Stalks - peeled and diced
- (peeled and diced) 1/2 c Celery, diced
2 tb Fresh Thyme, finely chopped 4 c Lo-Salt, Lo-Fat Chick. stock
-OR- 1/4 ts Ground white pepper
3/4 ts -Dried Thyme, crushed 1/4 c NonFat Yogurt
1 c Onion; thinly sliced 2 tb Minced Parsley
Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and
celery. Cover and cook over low heat 10 minutes. Add chicken stock and
pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1
cup at a time in blender or food processor. Serve hot or chilled, garnished
with a dollop of yogurt and sprinkling of minced parsley.
Makes 5 1/2 cups.
From: Edward Pallan
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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